You must be cutting a lot of meat! I've nevrr seen steaks cut on a slicer, and never seen a meat saw in a restaurant. Seems like maybe you should pop around to local butcher shops/meat counters and see what they use.

I have worked with them a lot. They are great and are big and powerful and dangerous.

I never saw a table model and yes they are hard to clean. They must and should be broken down and hosed down sprayed with Clorox and dried good.

And yes a decent meat slicer can be used to cut boneless strips and rib yes.. Most precut steaks today commercially are cut with a laser.

Chef EdBOver 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume). Well versed in all facets of Continental Cuisine...

Chef EdBOver 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume). Well versed in all facets of Continental Cuisine...

Hi. I've been cutting steaks on slicers for all these 23 years. I've heard the same thing 1000 times. Problem is, nobody told me this before I started doing it. Ate a lot of steak while learning, but it works great for me. This is also how grilled beef tips made it to the menu. I can get my ribeyes and sirloins within about a half-ounce, so I'm fine with it.

By the way, I also use a 12" cimiter on them for the silver skin and fat. Just got used to it, I guess. Works for me. I have one 12" that after years of sharpening looks like a 12" boning knife. When I recently ordered a new one, I sent if back saying it was incorrect. Then I got to looking at the second one that arrived and realized it was what the old one had looked like in its younger days.

Anyhow, back to the meat saw, I sell a lot of 6-oz. bone-in pork chops. Buying them already cut is bad expensive. Thinking about buying the whole bone-in center cut loin. Plus I want to do bone-in steaks, but ain't gonna pay the price difference to buy them already cut.

I have used band saws in the past (I worked in a kitchen that had a built in, industrial-style bone saw) and it was amazing. Although every time I used it, I always had a grizzly picture of myself falling forward into the blade. Ew.

But I would think something like that is what you need. I don't know what your budget is, but the link above seems reasonable. They are a pain to clean though.